Creamy Salmon Penne

Method

1. Pat salmon dry on all sides with paper towel - this is necessary to ensure a good sear.
2. Heat a non stick frying pan over medium-high heat. Add the salmon, skin side down, season with salt and pepper and dill sprigs.
3. Add 2 tbsp of butter to the pan and cook the salmon, basting with butter, until skin is crispy and golden. This takes about 3 - 5 minutes.
4. Carefully turn the filets over and cook flesh side down for about 1 - 2 minutes, or until flesh is opaque and flakes easily. Remove from pan and set aside.
5. Add remaining butter to pan to melt, then add the diced shallot. Cook until just softened, about 1 - 2 minutes. Add garlic and cook about 30 seconds, until fragrant.
6. Add wine to pan and use to deglaze, scraping up brown bits from bottom of pan. Cook to reduce slightly.
7. Add cream and stir to combine. Stir in lemon juice and chopped dill.
8. Reduce heat to medium-low and simmer, approximately 5 - 7 minutes, until the sauce is thick enough it will coat the back of a spoon.
9. Meanwhile, cut or break your salmon filets into chunks, set a few pieces aside as garnish. Add remaining pieces of salmon to the cream sauce and season generously with salt and pepper.
10. Add cooked pasta and toss or stir gently to combine. This is where you may need a bit of your reserved pasta water to help thin the sauce.
11. Taste, adjust seasonings as desired, serve topped with extra pieces of salmon - crispy side up, parmesan and fresh basil leaves.